Molten Chocolate Lava cookie Recipe

When I embarked on my mission to create a version of the molten chocolate lava cookie, I went in a different direction and decided to try a thumbprint cookie approach. Not to say I didn't encounter "issues" with the filling.

How to make it

Preheat oven to 350 degrees.

For filling: Place bittersweet chocolate chips in a bowl. Heat the half-and-half in a small saucepan over medium heat until small bubbles start to form around edges (or heat in microwave on high for 45 seconds to 1 minute.) Pour hot cream over chocolate chips, stirring until smooth. Set aside to cool.

Sift together first 4 ingredients into a large bowl. Set aside.

In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, until well blended.

Using a standard (2 oz) ice cream scoop, or rounded tablespoons,

drop cookie dough on to an un-greased cookie sheet. Make indention in the center of each cookie with your thumb (I use the tip of my ice cream scoop handle...it makes a nice circular indention.) Fill the center of each cookie with a teaspoon of the chocolate ganache filling mixture.